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- Carbohydrate 192.36839674996 g
- Cholesterol 620.586 mg
- Fat 16.6306794084578 g
- Fiber 1.0009499718587 g
- Protein 50.1946934930359 g
- Saturated Fat 3.86770535155228 g
- Serving Size 1 1 Serving (493g)
- Sodium 2539.48717633831 mg
- Sugar 191.367446778101 g
- Trans Fat 4.06556423436819 g
- Calories 1129 calories
Step-by-step
- Preheat 375
- Prepare noodles according to pkg
- Stir together: cottage cheese, Ricotta cheese, eggs, pesto, 1 CUP mozzzarella cheese
- Cook ground beef with onions in large skillet on MED-HI heat (stir often 6-7 min or until meat crumbles and is no longer pink)
- drain
- Stir in: Pasta sauce
- Lightly grease pan (13 x 9 inch)
- Layer: 1 cup beef mix, 3 noodles, 2 1/2 cup cottage cheese mixture
- Bake covered 40-45 min
- Bake Uncovered 20 minutes (until cheese is browned)
- let stand 10-15 minutes before serving
Bubbling tomato and basil sauce meets browned mozzarella surfaces in this hearty baked pasta dish. Understanding the thermal and chemical reactions inside the pan ensures optimal structural integrity upon slicing.
Dairy Proteins and Moisture Control
Whole milk ricotta and small curd cottage cheese supply high levels of casein proteins. Mixing these curds with beaten eggs creates a thermal matrix. Heat coagulates the egg albumins at approximately 158 degrees Fahrenheit, trapping moisture from the dairy to prevent a watery bake.Aromatic Compounds and Maillard Browning
Ground beef browned with finely chopped onions undergoes the Maillard reaction, developing complex savory notes through amino-acid and reducing-sugar interactions. Basil pesto introduces volatile oils rich in methyl chavicol, which cut through the dense lipids of the cheeses during baking.Thermal Distribution and Resting Mechanics
Covering the 13x9 inch pan for the initial 40 minutes traps steam, fully hydrating the starches. Uncovering the dish for the final 20 minutes promotes surface dehydration and fat rendering until the cheese develops golden spots. Allowing the lasagna to rest for 15 minutes lets the dairy proteins reform their gel network, preventing collapse when portioned.
